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Titel: The American Way of Eating: Undercover at ...
Verlag: Tantor Audio
Einband: No Binding
Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Buchnummer des Verkäufers ABE_book_new_1452607532
Inhaltsangabe: What if you can't afford nine-dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn't escape as she watched the debate about America's meals unfold, one that urges us to pay food's true cost?which is to say, pay more. So in 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she worked, ate, and lived alongside the working poor to examine how Americans eat when price matters.
From the fields of California, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan takes us into the heart of America's meals. With startling intimacy she portrays the lives and food of Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks, while also chronicling her own attempts to live and eat on meager wages. Along the way, she asked the questions still facing America a decade after the declaration of an obesity epidemic: Why do we eat the way we do? And how can we change it? To find out, McMillan goes beyond the food on her plate to examine the national priorities that put it there. With her absorbing blend of riveting narrative and formidable investigative reporting, McMillan takes us from dusty fields to clanging restaurant kitchens, linking her work to the quality of our meals?and always placing her observations in the context of America's approach not just to farms and kitchens but to wages and work.
The surprising answers that McMillan found on her journey have profound implications for our food and agriculture, and also for how we see ourselves as a nation. Through stunning reportage, Tracie McMillan makes the simple case that?city or country, rich or poor?everyone wants good food. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely intelligent and compulsively readable. Talking about dinner will never be the same again.
The New York Times:
Before the Food Arrives on Your Plate, So Much Goes on Behind the Scenes
By DWIGHT GARNER
Published: February 20, 2012
One of the first things to like about Tracie McMillan, the author of "The American Way of Eating," is her forthrightness. She's a blue-collar girl who grew up eating a lot of Tuna Helper and Ortega Taco Dinners because her mother was gravely ill for a decade, and her father, who sold lawn equipment, had little time to cook. About these box meals, she says, "I liked them."
Expensive food that took time to prepare "wasn't for people like us," she writes. "It was for the people my grandmother described, with equal parts envy and derision, as fancy; my father's word was snob. And I wasn't about to be like that." This is a voice the food world needs.
Ms. McMillan, like a lot of us, has grown to take an interest in fresh, well-prepared food. She's written forSaveur magazine, a pretty fancy journal, and she knows her way around a kitchen. But her central concern, in her journalism and in this provocative book, is food and class. She stares at America's bounty, noting that so few seem able to share in it fully, and she asks: "What would it take for us all to eat well?"
The title of Ms. McMillan's book pays fealty to Jessica Mitford's classic of English nonfiction prose, "The American Way of Death" (1963). Ms. McMillan's sentences don't have Mitford's high style -- they're a pile of leeks, not shallots -- but both books traffic in dark humor. Standing in a Walmart, where she has taken a minimum-wage job, Ms. McMillan observes that its "produce section is nothing less than an expansive life-support system." Most days, when it comes to vegetables, she's putting lipstick on corpses.
The book Ms. McMillan's most resembles is Barbara Ehrenreich's best seller "Nickel and Dimed: On (Not) Getting By in America" (2001). Like Ms. Ehrenreich, Ms. McMillan goes undercover amid this country's working poor. She takes jobs picking grapes, peaches and garlic in California; stocking produce in a Walmart in Detroit; and working in a busy Applebee's in the Flatbush neighborhood of Brooklyn. She tries, and often fails, to live on only the money she earns.
The news Ms. McMillan brings about life on the front lines is mostly grim. In the California fields, where she is the only gringa, she makes far less than minimum wage, sometimes as little as $26 for nine hours of back-breaking work. She lives in cockroach-filled houses, all she can afford, with more than a dozen other people. She delivers a brutal takedown of corporations that, in her view, pretend on their sunny Web sites to treat workers well but in practice use labor contractors that often cheat them. She names names. Here's looking at you, the Garlic Company in Bakersfield, Calif.
She charts the toll this work takes on people's health. "My thighs look as though they've been attacked by an enraged but weaponless toddler," she writes after a day of garlic picking. "My hands, swollen and inundated with blisters the first few days, have acclimatized, but there's a worrisome pain shooting up my right arm." She develops a sprain, which forces her to miss work and ultimately quit. Other workers, she notes, would not have that option.
Among this book's central points is that food workers are, in terms of money and time, among the least able to eat well in America. Most are too exhausted to cook. "By the time I finish my stint at Applebee's," Ms. McMillan says, "I'll have learned how to spot the other members of my tribe on the subway: heavy-lidded eyes, blank stares, black pants specked with grease, hard-soled black shoes."
Ms. McMillan's chapters about Walmart and Applebee's are the book's best. She is not a slash-and-burn critic of either company: both provide needed jobs and treat their employees at least moderately well. But you will steer clear of both places after reading about her travails.
The produce sold at the Walmart where she works is second-rate, often slimy, mushy or merely bland. "Walmart doesn't always have the freshest stuff," one manager says to her. "That's how we keep th
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